Preheat the oven to 375°F. In a bowl, mix 2 T of the olive oil with the Dijon mustard, garlic, and herbs. Coat the lamb with the mixture and season with salt and pepper.
Put all the chopped vegetables in the bottom of the roasting pan and coat with the remaining oil. Place lamb, fat side up, on the vegetables and roast for 1 hour and 40 minutes or until the internal temperature reaches 130°F.
Set the roasting pan over two moderately high heat stovetop burners and pour in the wine. Reduce to about ¼ C while scraping the brown bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demiglace, butter, and water and simmer, stirring occasionally, until the sauce is reduced to 2 C, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
Roast Leg of Lamb with Red Wine Sauce https://moodysbutchershop.com/roast-leg-of-lamb-red-wine-sauce/ December 11, 2021